Winter time calls for hearty meals like soups, stews, and wonderfully warm meat dishes, so if you’re looking for something delicious and oh-so-homey to serve to your guests then this recipe for Lamb shank with creamy wasabi mash and tomato chutney is a definitely worth a try. This yummy dish is the brainchild of Sarel Jacobus Koortzen from Kgalagadi Lodge restaurant in the Kalahari – an expert when it comes to preparing meaty delights. Kgalagadi Lodge is situated only 5km from the popular Kgalagadi Transfrontier Park and is fabulous local travel destination for those looking to get away from the hustle and bustle of city live. The WomenStuff team recently paid a visit to Kgalagadi Lodge, a magical hideaway in the Kalahari dessert, so we can vouch that Chef Koortzen’s food is good! Read the full review of Kgalagadi Lodge here

Jacobus Koortzen from Kgalagadi Lodge restaurant

Jacobus Koortzen from Kgalagadi Lodge restaurant

Lamb shank with creamy wasabi mash and tomato chutney recipe


2 lamb shank bones frenched
30ml (2 tbs) olive oil
4 onions, roughly chopped
2 carrots finely chopped
6 tomatoes diced
4 stalks celery chopped
4 garlic cloves, crushed
1 small red chilli chopped
1L (4 cups) beef stock
30ml (2 tablespoons) red wine vinegar
15ml (1 tbs) Worcester sauce 1 cup red wine
1 star anise
1 cinnamon stick
2 green cardamom pods
4 tbs plain flour
10 ml salt
10 ml ground pepper
10 ml Aromat
10 ml steak & chop spice
10 ml cumin grounded

Tomato chutney:

2 cups chopped tomato
2 tsp fresh ginger grated
30ml tomato paste
1 tsp minced garlic
2 tbs chopped coriander
2 tsp chilli powder
1 tbs brown sugar or honey
2 tsp corn flour
Salt to taste

Creamy Mash:

400g potatoes
40g unsalted butter
½ cup cream
1 tsp wasabi powder
Pinch of nutmeg
Salt and pepper to taste


1. Preheat the oven to 180°C.
2. Combine the flour and dry grounded spice, roll shanks in the seasoned flour. Heat oil in an ovenproof casserole dish over medium heat. Add the shanks and brown on all sides, then transfer to a plate and set aside.
3. Add the onion, garlic and chilli to the pan and cook for a few minutes until the onion starts to soften. Add the stock, wine, vinegar, sauces, spices and rest of the vegetables and the lamb. Add salt and pepper to taste.
4. Bring to the boil, then cover and place in the oven for 2 hours. Remove from oven and strain sauce into a saucepan to make tomato chutney. Transfer shanks to a plate.
5. Bring sauces back to the boil and add ginger, chilli, tomato paste and chopped tomatoes, add sugar or honey. Combine cornflour with a little cold water add to mix and cook until thickened, salt to taste. Add freshly chopped coriander then pour over shanks or serve separately.
6. Meanwhile, place potatoes in a saucepan of cold salted water, bring to the boil and cook for 15 minutes or until cooked through. Drain and mash well with a potato masher.
7. Place butter and cream in a saucepan over low heat. When butter has melted, add potatoes and wasabi paste and pinch of nutmeg and beat with a wooden spoon until smooth and creamy. Season with salt and pepper.
8. Serve lamb shanks with wasabi mash and tomato chutney.
9. Serve with seasonal veg and side salad of choice.